Department of Food, Halal and Agricultural Products

Department of Food, Halal and Agricultural Products

In line with the duties of Research Center of Food Technology and Agricultural Products, Department of Food, Halal and Agricultural Products is working in the following fields:

  • Food research
  • Doing reference tests
  • Paying visit to laboratories, applicant for accreditation test
  • Training of quality control staff and university students
  • Paying visit to co-operating laboratories
  • Cooperating in the conduct of university student projects
  • Delivering scientific lectures
  • Conduct of workshops, scientific seminars and conferences
  • And other requests from scientific research institutes in the country

Department of Food, Halal and Agricultural Products perform following duties in addition to mentioned items:

  • Participation  in developing  national and international standards
  • Publishing the results of research and scientific activities through publications, journals and articles, etc.
  • Translation of  ISO Focus and submitting articles regularly
  • Evaluation of  research projects and presenting technical comments
  • Providing technical advices to applicants

and also, cooperation with  the Bureau of  Public and International  Relations for the reception of  visitors  such as: students, university students, educational institutions  and  other  national and international organizations. 

Measures taken on food safety and authenticity in the research group of Food science & Technology

• Authenticity of lime juice
• Study and application of synthetic antioxidant in all kinds of vegetable oils
• Authenticity of olive oil
• Detection of vegetable oils in dairy products
• Detection of un-authorized tissue in meat products
• Identification of food colors in foods

 

 

 

Laboratories

Laboratories in "Department of Food, Halal and Agricultural Products" equipped with the most advanced laboratory equipments for research activities or technical studies and include the following laboratories:

• Cereals, pulses and their products
• Edible fats and oils
• Milk and milk products
• Animal feeding stuffs and animal raw products
• Processed meat
• Sugar and confectionary products
• Fresh and processed fruit and vegetable
• Canned and ready to eat foods
• Drinks, fruit and vegetable juice
• Water and waste water
• Essential oils and distilled aromatic water
• Spices and food additives
• Sensory analysis
• Hallal and nutritional claims

Research projects of the Department of Food, Halal and Agricultural Products

• Detection and quantification of free fatty acid profile and sterols in milk and dairy products standards
• Investigating and controlling the application of synthetic antioxidants in various types of vegetable oils used in households
• Determination of some qualitative and quantitative indicators of lemon juice in order to assess its authenticity by using laboratory techniques
• Concentrated bitter orange juice
• Hydroxyl methyl furfural in foods- Comparison of methods and measurement
• Determination of sodium benzoate and potassium sorbate in Dough samples
• Investigation on the UF cheese synersis
• Investigating the chemical and microbial properties of camel raw milk
• Determination of fluoride in black tea and tea bags by spectrophotometer and fluorimeter
• Investigating the characteristics of rapeseed oil extracted by cold pressing method
• Identification and determination of sunset yellow and carmoisine in soft drinks using high performance liquid chromatography
• Investigation on the ethanol amount and yeast population in kefirs produced in Iran
• Study on the phytostrols as authentication indicator in coconut flavored milks
• Study on safflower oil specification prepared by cold pressed methods
• Development of the sensory evaluation principles for edible cold pressed oils in order to ranking them
• Investigation of changes in physical and chemical properties of oil extracted from two varieties and in their fruit ripeness period
• Enriching sunflower oil with vitamin D and replacing common synthetic antioxidants with ascorbilpalmitate
• Determination of physicochemical an microbial properties of mouth freshener specifications
• Nogha– specification& test methods
• Reis- specification & test method
• Study on some purity and quality specifications of cocoa butter in order to determine the appropriate indicators for evaluation
• Determination of acetamipridespirotetramate&imidaclopride in pistachio


Training courses and workshops of the Research Group of Food science & Technology

• Training course on chemical analysis of meat products
• Quality control of sugar and sugar cube
• Quality control of tea
• Quality control of cocoa powder and coffee
• Quality control of chewing and bubble gums
• Quality control of honey
• Physicochemical tests of different kinds of drink water
• Physicochemical tests of different kinds of oils
• Special test and determination of adulteration in olive products
• Physicochemical analysis of dairy products
• Physicochemical tests of canning products
• Physico-chemical tests of sweets, cakes, cookies and wafer
• Physico-chemical tests of wheat, flour, bread
• Types of noodle and macaroni (pasta)
• Physical and chemical analysis of meat products
• Physical and chemical analysis of animal feedstuffs
• Physical and chemical analysis of fruit juices
• Physical and chemical analysis of carbonated drinks, malt beverages and carbonated drinks
• Identification of synthetic food colors and determination of preservatives in foods
• Physicochemical tests of saffron
• Physicochemical tests of salt


Contact with the department office:
Tel/ Fax: 026- 32802130
Email: agrifood@standard.ac.ir
 

 




The standard research institute as the most important research and research authority of the standardization system in the country as well as the bridge between the centers of production and application of science, with the aim of completing the scientific chain and gaining national trust in products and services, is seeking to create the appropriate and appropriate context. Acquiring the necessary tools, while guiding the universities and research centers to meeting the scientific requirements of standardization, underpins the "transformation of scientific findings into standards" and "development of research-based standards" in order to introduce and transfer scientific advances to industries, service centers and ultimately at the level. Society provides. There are 4 research institutes, 15 research groups, 2 virtual research groups and more than 110 specialized laboratories in the standard research institute, providing the necessary background for research.
Central office address: Tehran - southern side of Vanak Square - Sixth Floor
Phone: 5-88879461-021
Fax: 88887080-021
Head office: Karaj - Industrial City - Standard Square - National Organization Iran Standard - Standard Research Institute
Telephone Center: 8-32806031-026
info@standard.ac.ir